How can I make beef?

Beef -jerky is a popular snack, not only because it tastes great and has a high protein content, but also because it maintains and travels well. Although there are often a number of cowhide tastes in a local grocery store or food store, your own jerky beef can be an entertaining and enriching project. The preservatives can be avoided in commercial beef racked and flavors experiment. Domestic jerk is also more economical than a variety purchased from a shop.

The first step in the production of beef is to choose a good cut of meat. Game meat, such as game, can be used on the site of beef. Choose a slim cut and use a sharp knife to cut it along the grain into strips of bite size. Another option is one -inch (2.5 cm) cubes. Remove any fat or white tissue. It may be easier to cut the meat if it is slightly frozen.

You must also taste the meat. There are almost endless options for this step. MaSO can marinate overnight in the fridge using your favorite barbecue sauce or marinade. Alternatively, you can block the meat in boiling water and use dry spices to flavor it, or you can cook the meat for about one minute in a hot marinade for about one minute. Many marinades can be found in cookbooks or online and can be easily adapted to suit personal taste or developing the taste of the trademark.

Finally, the beef must be dried. Purists may want to hang seasoned strips of beef in the sun for several days. Connect everyone to a piece of strings and hang them where they get a lot of sunlight and air. Use curd pests in front of the pest. It may be necessary to bring the drying meat in the overnight to be protected from the morning dew.

For those who prefer more modern - and faster - methods, beef jerk can be dried in the oven or by dehyFood wire. If you are using the oven, turn it on to the lowest settings to avoid cooking meat. Arrange the beef strips on the wire stand over the cookie leaf to capture the drops. Strips should not touch and have enough air flow around them. Leave the door partially open, maybe open with a spoon and your beef jerky will be ready in six to twelve hours.

Food dehydator should come with instructions on how to make beef jerky and waiting time is comparable to the stove method. Another option is to use a smoker, which will also take at least six hours, but provides another advantage of smoke taste. When using any of the above methods, with the exception of the Sun drying, regularly check the jerky after six hours. Beef should be almost black colors and consistency of rubber. Do not allow it to be too dry, but do not stop the drying process if the meat is still raw from the inside.